Wrapping meat in paper for smoking is a popular technique that'll help you achieve a tender, flavorful barbecue. You won't use it on every item that goes into the smoker, but it's especially common with large cuts of meat with fat marbling like brisket, pork butts, pork and beef ribs, and pork shoulders. Where many mess up is understanding when and how to wrap, what types of paper to use, and what to avoid, so let's break it down.
Why Should You Wrap Meat in Paper?
Wrapping meat in paper during the smoking process, often referred to as the "Texas Crutch," serves a few purposes. First, it helps retain moisture, preventing the raw meat from drying out during long cooking times. Second, it accelerates the cooking process by trapping heat, which can help you achieve tender, juicy meat more quickly. Finally, it can help you manage the smoke flavor, because with too much smoke, the meat can become overly smoky or bitter.
What Paper Works Best for a Smoker?
- Butcher Paper: Butcher paper, particularly pink or peach paper, is the most popular choice among pitmasters. This paper is untreated and porous, allowing some steam to escape while still retaining enough to keep the meat moist. It also breathes slightly, which helps maintain the bark (the crusty exterior of the meat) while still speeding up the cooking process. The slight permeability of butcher paper makes it a favorite for wrapping brisket. Reynolds Test Kitchen Senior Manager, Charry Brown adds "You can spray butcher paper with water to keep the meat tender, or you can use broth, apple cider vinegar, or even homemade tallow to add extra flavor". Reynolds brand pink butcher paper comes on a roll for less than $10.
- Parchment Paper: Parchment paper is another option, though not as many people use it. It works because it's non-stick and can withstand high heat, but it doesn’t breathe as well as butcher paper. This means it can trap more moisture, which can soften the crisp bark more than desired, and that isn't most people's personal preference; however, if you're looking for an option that prevents sticking and retains more moisture in your tender meat, parchment paper could work well in a pinch.
- Aluminum Foil: No, it's not paper, but wrapping meat in tin foil can also trap heat and excess moisture, lending to juicier meat; however, just like parchment, it can result in a loss of the beautiful bark’s texture. Foil creates a steam environment, which can sometimes be too much for meats where you want a good balance of tenderness and crusty bark.
Best Practices for Wrapping Meat in Paper
- When to Wrap: Timing matters. Typically, you should wrap when the meat hits around 150°F to 170°F. This is when the "stall" occurs—a period where the meat’s internal temperature plateaus. Wrapping at this point helps push the meat through the stall more quickly. By this point, the meat has already begun to develop a crispy bark on its outer layer. Using pink butcher paper helps retain that flavorful bark so it doesn't get soft.
- How to Wrap: Start by laying out a large sheet of your chosen paper. Place the meat in the center and wrap it tightly. The key is to make sure there are no gaps where moisture can escape, but you also want to avoid wrapping too tightly, which can squeeze out the juices. Fold the paper over the meat, tuck in the edges, and roll the meat until it’s fully encased.
- Monitor the Meat: Even after wrapping, it’s essential to keep an eye on the meat’s cooking temperature. Use a meat thermometer to check the internal temperature. Once the meat reaches your desired doneness—usually around 195°F to 203°F for brisket—remove it from the smoker.
What You Shouldn’t Do
- Don’t wrap your cuts of meat too early. Wrapping too early can prevent the formation of a good bark. Wait until the meat has developed a nice, dark crust before wrapping.
- Avoid wax paper. Waxed paper is not suitable for smoking — do not confuse parchment and waxed papers. The wax can melt and seep into the meat, which not only affects flavor but also can be harmful if ingested.
- Don’t wrap your meat too tightly. While it’s important to wrap snug, don’t press too hard on the meat. Wrapping too tightly can squeeze out valuable juices, which only leads to drier meat.
FAQ
Can you reuse butcher paper?
No, butcher paper shouldn't be reused after wrapping meat. Wrapping traps juices and smoky flavor during cooking, and reusing it could lead to contamination and off-flavors.
Can you use butcher paper for seafood?
Yes, you can even use butcher paper to wrap seafood. "It’s best to brush seafood with oil or softened butter, as this will add additional tender texture," recommends Brown. "Overwrap it (like brisket), so that the juices don’t spill when unwrapping, and cook low & slow for a short time."
Is there a difference between pink and white butcher paper?
Pink butcher paper is untreated and safe for smoking, while white butcher paper may be treated with chemicals that aren’t suitable for cooking. Always choose untreated paper.
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Can you smoke meat without wrapping it?
Yes, but it may require a longer cooking time and careful monitoring to prevent drying out. This method, known as the "naked" method, will also result in a more pronounced bark.
